Homemade Cadbury Eggs

I am so excited to share these yummy homemade Cadbury eggs with you! I’ve been experimenting with these eggs all month and finally have a version that is website worthy and that we love.

Cadbury eggs are my #1 favorite Easter treat. Just like the shamrock shake, I’d eat one Cadbury egg a year. Actually Zach would buy me one a year and hide it somewhere for me to find. It’s been a tradition that we’ve been doing ever since we’ve been dating. I’ve found Cadbury eggs in the medicine cabinet, in my purse, in my yoga bag, in the mailbox, and all sorts of fun places over the years. Oh and a word of advice: Do not hide a Cadbury egg in a car, especially on a warm spring day. Bad idea.

Since we don’t eat sugar anymore, I don’t even think I could stomach a real Cadbury egg. Either that or I’d be bouncing off the walls for 2 days straight. Probably not a great idea either.

But I didn’t want to break our Cadbury egg tradition, so all month, Zach and I were on a mission to create our own homemade Cadbury eggs.

These are super easy to make and have REAL ingredients unlike the kind that you get in the stores. Yellow dye, artificial flavorings, chemical ingredients? Ummm, no, thank you.

I’m in no way going to say these are healthy Cadbury eggs, but they are a heck of a lot better for you than the original version.

If you love your Cadbury eggs and want a special treat without consuming weirdo ingredients, give these a try – they are so good!

Also, if you have an egg allergy or are vegan, look to the very bottom of the page for an egg-free option. Also, be sure to check out the step by step picture instructions below.

1 egg white (see an egg free filling option at the bottom of this page if you cannot eat eggs!)

¼ cup pure honey or other sweetener of choice

2 teaspoons pure vanilla extract

pinch of sea salt

egg mold (you can get these at craft stores, party stores, kitchen stores, online, etc.)

DIRECTIONS:

Put your honey in a small pot over medium low heat. Bring to a boil. Reduce heat and let simmer for 2-3 minutes, stirring often. Add in the vanilla extract and the pinch of sea salt. Stir until combined.

Whip your egg white with a hand or stand mixer until peaks form. Once peaks form, slowly drizzle the honey mixture in the egg whites while the mixer is still whipping. Keep whipping until all the honey is blended and the mixture is very creamy. Set aside.

In a double boiler, melt the chocolate and coconut oil until chocolate is melted and smooth. If you don’t have a double boiler, use a large skillet filled with water. Place a smaller pot in the water and melt your chocolate/coconut oil in the smaller pot.

Using a small spoon, spoon your chocolate in the egg mold. Using the spoon, “paint” up the sides of the mold. Once all the eggs are covered in chocolate, stick the mold in the freezer for 5 minutes. Take it back out and “paint” the mold again with the chocolate. Stick in the freezer for another 5 minutes.

Take it back out and fill the chocolates with the egg white/honey mixture. If you have leftover chocolate, drizzle some around all the edges of the chocolate eggs so they will mold together easier. Fold the molds together and place in the freezer for at least an hour. Undo the molds and enjoy your homemade eggs!

Store these in the freezer or fridge. Even if you store them in the freezer, the insides will stay soft and creamy!

STEP 1:Put about a teaspoon of chocolate in the mold. With a spoon or a small kitchen paintbrush, “paint” up the sides of each mold until the inside of the mold is completely covered in chocolate. Stick the molds in the freezer for 5 minutes.STEP 2:Take the molds out of the freezer and put about a teaspoon of chocolate in the molds again. Paint up the sides of all the molds once more. This time, the chocolate will be thicker. You want to create a nice, thick, outer shell. Once you’ve completely covered the molds in chocolate again, stick them in the freezer for another 5 minutes.STEP 3:Take the molds out of the freezer and put about a teaspoon of creme filling in each chocolate shell.OOOOOH BABY YUM YUM YUM!!! Resist all urges to shove your face in the creamy delighfulness of the filling no matter how bad you want to.STEP 4:Drizzle any leftover chocolate around the top of the molds. This makes it easier for the molds to “stick” together.I’m kind of really messy at the whole drizzling chocolate around the perimeter of the eggs, but I don’t really care. It all tastes the same and these eggs are amazing. If you are a perfectionist, consider using a small kitchen paint brush and “painting” around the edges of each egg.STEP 5:Press your molds together and freeze until you ready to eat them! All you have to do is undo the molds and you should have perfect homemade “Cadbury” eggs! If you were messy like me with your chocolate “drizzling” in step 4, you may need to trim the edges a bit to get a cleaner looking egg.*Little tip: If any of your eggs did not mold together, don’t worry – it can be fixed. Just use a little melted chocolate like glue. Rub or paint the melted chocolate where you need to get them to stick together and freeze for a few minutes. All better!Also, make sure to store these in the fridge or freezer. The inside creme filling will stay soft and creamy even in the freezer! Enjoy!

1 tablespoon arrowroot powder (Find HERE) (this is optional, but it makes the creme a bit thicker and gives it a nice consistency)

pinch of sea salt

If you are using a can of coconut milk, get just the cream out. It’s easiest to do this with a refrigerated can of coconut milk. The cream rises to the top and and the water easily separates when it has been in the fridge overnight. We won’t need the leftover coconut water so you can save it for drinking, to put in smoothies, etc.

Whip the coconut cream until peaks form. This can take 5-10 minutes. Once whipped, add in your vanilla, sweetener, arrowroot (if you are using it), and pinch of sea salt. Refrigerate until ready to use.

The egg free filling recipe makes way more than you need for 6-8 eggs. You can either make more chocolate eggs or save the filling for other yummy things like coffee/tea creamer, dip for fruit, sandwich it in between 2 cookies, put it on a sweet potato, etc. It’s yummy stuff so I think you’ll figure it out 🙂 Just be sure to refrigerate any leftovers.

55 comments

Thank you soooo much for creating and sharing this. My 3 year old has a dairy allergy she cant have any dairy at all and often feels left out and upset because she can’t try all the holiday ‘treats’. I’m so excited to make this for her, she is going to be the happiest little girl in the world to finally have an Easter treat. And healthier to boot, if you have any easy cake or cupcake recipes or can direct me I would really appreciate it, birthday parties kinda suck when you can’t join the fun of cake time! Thanks again for the creme eggs!

Jessica, let me know how she likes them 🙂 I’m so happy she gets to have a special Easter treat 🙂 And check out the treats link under the recipe section. I have a few cupcake options and am posting another Easter cupcake this week. For my recipes like the brownie roll and the pumpkin roll, you can always turn that recipe into cupcakes or a cake. Just put the batter into cupcake tins, bake (might have to alter the cooking time a bit – usually 20-25 minutes is good for cupcakes and usually 45 minutes for a cake) and frost with the filling. Hope that helps a little. Happy Easter!!

So love them, and I know the kiddo will to when she gets them!!! Delish, I did the orange cupcake recipe you just posted as well, switched it to lemon because I used to adore lemon cake!!! They are absolutely fabulous, I couldn’t be happier, thank you again! Definitely a site I will be frequenting on a regular basis as we make our journey to a healthier life!

The lemon muffins were such a hit, my daughter and my celiac neighbour were so in love they ate three each. My neighbour was so impressed with the cupcakes, she says that’s the first one Shea ever had and enjoyed like regular cake! And I was right about the kiddo, and a handful of other kids they devoured the chocolate eggs they were gone before you could blink!

Great idea! I added the tiniest pinch of turmeric to the centers and it did turn them yellow, but you couldn’t really even see it when I tried to take the picture, so I left it out of the recipe. You can’t taste it at all if you do decide to add it. That’s another option, too.

Correct. But to be honest, I’m not 100% sure if the boiling honey mixture cooks the eggs at all. I don’t think it does, but I could be wrong. If this is something that you aren’t really comfortable with, I added an egg-free creme filling option at the bottom of the page.

I’ve never seen an egg mold before so that might help answer my question but how are you filling the center of the egs with the cream mixture when the eggs are already formed? Are you pipin it into the semi soft chocolate egg? Thank you SO MUCH for posting this recipe. So many of us do not do sugar and this sounds even better to me than the original Cadbury ones.

Hi Lindsay, I wish I would have thought to take a picture of this because I’m not the best at describing things. I try my best, but I know sometimes I really suck at it. lol. (I’m going to try to make these again today and I will get a picture of this process).

You don’t want to fill the egg molds all the way with chocolate. You just want to put a teaspoon (or two or three – I wasn’t measuring) of chocolate in the mold and “paint” the whole egg mold with chocolate (so you are creating a shell of chocolate), but not fill it up. I hope that makes sense. Stick it in the freezer and then paint the mold again so it creates a thicker and more durable shell of chocolate. Freeze it again for 5 minutes and then “plop” a teaspoon or two of filling in all the chocolate shells. It would probably be a lot less messy to pipe it in, but I just used a spoon.

Then I drizzled some extra chocolate around all the tops of the egg mold chocolate halves so it would make the egg halves mold into one egg. I then folded the egg mold over and stuck them in the freezer so they could set up and mold into one egg. Then just undo the mold and they are ready to eat!

I did have one or two that did not mold into one egg during my experiments, but it’s really easy to “fix”. Just use your chocolate like glue and rub or pipe the chocolate where the halves should be joined together. Freeze again and they will be fixed.

Ohmigosh, I just re-read this and I realize it sounds so confusing. But it really is easy, I promise. I will try to get the pics posted asap!!

Chris, I bought these online. If you click on egg mold (that’s underlined under the ingredients), it will take you to the amazon link where I found them. But, usually you can find them in craft type stores like Michael’s or party stores. Those plastic ones that you fill with candy might work! When I thought I wasn’t going to get my egg mold in time, I considered trying that. I think it’d definitely be worth a try. It may be a little more difficult getting them out when they are finished, but I think it would work.

A reader above said she did it with ice cube trays and called them bunny droppings! That’s a cute idea, too. I also did these with cupcake liners and a muffin pan. Obviously it wasn’t an egg shape – it looked like a Reese’s Cup, but that’s another option. Hope you can figure something out because these are yummy 🙂 If you try the plastic ones that fill with candy, let me know if it works. I would try it for you if I had a plastic egg, but I don’t think I have one floating around and don’t think I will have time to run out and get one today. Good luck!

Thank you so much for this recipe! I am always trying to create a healthier version of “normal” treats for my kids but they don’t always turn out. I did not have egg molds but used small ice cube trays instead. The kids loved painting the trays with chocolate. We created “bunnie droppings” as our treat. They are a perfect one bite size for little mouths. The kids haled me as the greatest mom ever:)

These look great! My concern, however, is that the chocolate chips you listed contain evaporated cane juice. To my body this is the same as sugar, which I shouldn’t have (food intolerance issues). Is there any way to make one’s own chocolate from scratch, using pure maple syrup or honey??

I live overseas and do not have access to those chocolate bars which are made with stevia or other natural sweeteners which may otherwise be an alternative for this recipe. I’d prefer to cook totally from ‘scratch’ if possible… 🙂 Thanks!

Just a note to let everyone know that egg yolk is the carrier of bacteria such as salmonella. The egg white is safe to eat raw (whipped cream, etc). I know this because I used to work in the egg industry and with USDA.
I’m sure if you doubt me, and you could Google “egg white” and you will get more information.
ENJOY AND HAPPY EASTER

You are a genius! I made these last night and they are outstanding! When I looked at the ingredients I wondered how they would turn out but once I started whipping the egg white and combining everything it worked great. I couldn’t find an egg mold so I made them into mini-muffin papers that are pastel with Easter eggs on them… the shape resembles a peanut butter cup. Because of this recipe my children are not getting GMO/nasty ingredient ladel chocolates… just your recipe nourishing treats. Thank you from the bottom of my heart. Now, I am off to make your lemon loaf. 🙂

You so made my day, Rebecca! Thank you for your comment and it makes me so happy to know that you and your family like them!! I love your idea of putting them in cute holiday mini muffin papers. I am doing that next time because those egg molds can honestly be a pain in the you know what. lol. And hope you like the lemon loaf, too!! 😀

I love your addiction to CHOCOLATE!!! I have copied your Dark Chocolate Recipe as I am ALWAYS wanting a Dark Chocolate bar and now I can make my own!!! 😉 and I have your Cadbury recipe and will be making it as soon as I can. Thank you so much!!!

Hi, I made these today using the mini-cupcake paper method. A few ideas for anyone else doing this. 1) I think it helps if you superwhip the egg white? I used the egg method and whipped until I had peaks, but not super stiff peaks. Once the honey mixture was added, it was very loose and runny, not as firm looking as the pictures. I have some filling left over and I am going to see if adding arrowroot powder helps. 2) When doing the cups, I did a blob of melted chocolate in the bottom but didn’t force any up the sides. That was a mistake, as I ended up with a sandwich effect, with the gooey filling leaking out the sides. Still plenty edible, but not as practical. 3) I ended up using 2 times as much chocolate as called for, I’m sure because I didn’t thin out the chocolate. That didn’t bother me (I’m using these for our Easter gathering) but you’ll have to make it thinner if you want to have chocolate. I made a double recipe, but should have left the filling as is (without doubling) as I had half of the filling left over.

Finally, I’m living in Peru right now so I can’t buy Cadbury eggs. I LOVE them (it’s a once a year vice). And while I like these as candy, I don’t think the texture or taste of the filling is really a 1:1 sub for Cadbury eggs, so if that is really important to you, you’ll probably want to check out a DIY Cadbury recipe that has corn syrup as an ingredient. I usually try to avoid the latter, but this isn’t exactly like a Cadbury egg (though still tasty, as I mentioned).

Just finished these up. I was using my mini egg molds & let’s just say I got really sick of making them! Went for the mini muffin cups after my first round in the molds (which stuck horribly!). They taste awesome & my peanut-allergic son, who has never tasted a real cadbury egg, thing they are just the cat’s meow. Only thing is that I had way more filling than necessary & needed more chocolate (almost triple) to make a dent in the filling. Hubs loved eating the filling straight up once I gave up. 😉 Definitely will make again & add to my candy list for the future but keep in mind that you may need more chocolate depending upon the shapes/molds you use. Thanks for the great recipe!

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